After experimenting a few times I found it best to line spring form pan with parchment paper and use a stand mixer on #4 speed and the paddle head from start to finish. All ingredients room temp and softened. Mix cream cheese for about 8-10 mins until smooth, add sugar and continue to let it mix for 5 mins, add vanilla and cream of tartar and mix for 2 mins - scrape sides and bottom of bowl occasionally between additions. Here's the delicate part: While continuing to mix, (with all eggs in measuring cup or bowl) add/spill in eggs one at a time as you see the yolk pop and blend add the next - DO NOT OVER MIX - once you add the forth egg use a baking spatula to scrape down side and turn off mixer. Use spatula to scrape and fold mix from bottom of bowl. Pour into crust prepared pan. Bake for 50 mins following remaining instructions to sour cream. After baking sour cream on for 5 mins, let sit for one hr in pan then remove clasp and use a knife or large icing spatula to run underneath entire cake. Grip pan on one side and help cake off pan with knife or spatula on the other side onto a plate or board. The cake will be a bit flexible which helps the transfer yet but can damage if you drop on plate - glide it down closely to plate.
If in a hurry, microwave the three cream cheese on a plate for 45 secs, then mix for 10 mins until creamy and smooth. For the eggs, soak in hot water for one to two mins then take out.
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After experimenting a few times I found it best to line spring form pan with parchment paper...